There's a thin line between love and hate. We asked you to tell us which foods you love to hate and why. Read on for the results.

There's a thin line between love and hate, isn't there? While most foods fall within a reasonable range of like and dislike, others — like cilantro, beets, or oysters — inspire only passionate reactions both for and against. We asked you to tell us which foods you love to hate and why — and even found some defenders among you. Read on for the results. Are you an adventurous eater? Check out these banned foods and even foods that can kill.

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To Eat or Not to Eat?

To Eat or Not to Eat?

While most of us have a list of foods that we'd prefer not to eat, there are some foods that we cannot (we're looking at you, beets). Why is cilantro's flavor bright and fresh to some while soapy to others? It's all a matter of taste, apparently. We took an informal Facebook poll to find out what you think about some of these foods. Find out what you hated, or...loved, most!

YinYang / Istock

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Cilantro

Cilantro

Texture: Leafy, fibrous

Fans say: Those who love it say this sprightly garnish for tacos and many other Latin American and Asian dishes is "fresh" and "herbal," with a "citrus air" about it.

Skeptics say: "It tastes like detergent," say respondents to our informal poll. And they may be on to something: A New York Times article reports that some of the same aldehydes found in soaps are also found in cilantro. Vindication! Cilantro detesters even have a place in cyberspace to congregate at ihatecilantro.com.

To Eat or Not to Eat?

While most of us have a list of foods that we'd prefer not to eat, there are some foods that we cannot (we're looking at you, beets). Why is cilantro's flavor bright and fresh to some while soapy to others? It's all a matter of taste, apparently. We took an informal Facebook poll to find out what you think about some of these foods. Find out what you hated, or...loved, most!

YinYang / Istock

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Cilantro

Texture: Leafy, fibrous

Fans say: Those who love it say this sprightly garnish for tacos and many other Latin American and Asian dishes is "fresh" and "herbal," with a "citrus air" about it.

Skeptics say: "It tastes like detergent," say respondents to our informal poll. And they may be on to something: A New York Times article reports that some of the same aldehydes found in soaps are also found in cilantro. Vindication! Cilantro detesters even have a place in cyberspace to congregate at ihatecilantro.com.

Skeptics say: "Nasty, slimy critters." Never mind that oysters are an excellent source of iron, zinc, and vitamin B12. Apparently, some folks can't get past the slippery texture. Maybe skeptics would prefer to get their B12 from liver? (More on that later…)

Beets

Texture: Solid and smooth

Fans say: There's lots of love among you for these "sadly misunderstood" vitamin-packed gems, which most agree are better pickled, roasted, or prepared fresh versus canned. A healthy addition to salad or served on their own, your overwhelming sentiment is "yummy!"

Skeptics say: "NO THANK YOU. I can't even choke them down!" With descriptions ranging from "tastes like dirt" to "tastes like sweet dirt," many of you confess that you'll never acquire a taste for beets — and you're okay with that.

In the "yummy" camp? Try one of these fabulous ideas for serving beets: 14+ Beet Recipes

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Blue Cheese

Texture: Cheesy, creamy, crumbly

Fans say: Like a finely aged cheese! Lovers of this salty, creamy cultured cheese, including Gorgonzola, Stilton, and Roquefort, find its "smell" part of the appeal. That blue cheese pairs beautifully with wine and fruit doesn't hurt.

Fennel

Fans say: "Awesome!" according to many fennel (and anise and black licorice) lovers. One fan said, "Look what Alice Waters does with fennel, fresh mushrooms, good olive oil, and lemon." Others point out that it pairs perfectly with salmon.

Skeptics say: From "ewwwww" to "belch" to "poohie." Some folks just can't stomach it.

Mayonnaise

Texture: Smooth, slick, thick

Fans say: It's a necessary part of a turkey sandwich, a tuna salad, egg-salad, and so much more. This handy combination of oil, egg yolk, and either vinegar or lemon juice is practically woven into the fabric of our summertime eating habits, and yet...

Skeptics say: To the offended, it's mostly a texture thing: "slimy," "greasy," and "gag-inducing," haters say. Some say even a drop of mayo could ruin their sandwich.

The nice thing about mayo is that it is totally optional on sandwiches. Enjoy some of our favorite combos, with or without the mayo: Brown Bag Sandwich Ideas

vikif / Istock

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Mushrooms

Texture: Smooth, smooshy, or spongy

Fans say: "Fragrant" and "earthy." Lovers enjoy the firm, meatlike portabello as a vegetarian burger substitute, as well as a sophisticated accompaniment to risotto.

Skeptics say: "Fried, boiled, sauteed, whatever! They're disgusting," was the resounding anti sentiment. For some, the earthy flavor is a con, while it's the texture that others can't get past.